Mudslide Cupcakes

It's that time again. Birthday time! I just so happened to be looking through my Pinterest Cupcakes to Make board and I thought I'd made a short list of cupcakes I think the birthday boy might like and sent him the list to choose.  It was only 4 cupcakes, so it wasn't a long list. My friends must not like choosing, or perhaps they feel like if they choose then they are asking me to make cupcakes rather than just receiving them. Today was no different and I got the standard reply, "I like all your cupcakes, so any one you choose will be great." Hmm. No pressure.

Okay, birthday boy likes coffee and last time I was at his house I think I saw a big bottle of Irish Cream and Kahlua. Hmm. But do I have all the ingredients? I do! Score. So for the birthday boy, I decided to make Mudslide Cupcakes. I hope he likes them. No pressure or anything.

Mudslide Cupcakes are made as a Dark Chocolate Cupcake with a Irish Cream and Kahlua Swirled Buttercream Frosting. 

For the Dark Chocolate Cupcakes I adapted the recipe from Baker's Royale (the one I pinned) and topped it with a standard Buttercream swirl frosting instead of the Swiss Meringue one that was included with Baker's Royale's because I wanted a sweeter frosting to go with the dark chocolate cupcakes. To adapt the cupcakes for high altitude, the flour was increased and the sugar and leveners were decreased. To add more dark chocolate flavor, dark chocolate cocoa and espresso powder was used. 

Dark Chocolate Cupcakes
adapted from Baker's Royale
preheat oven to 375 degrees

3/4 cup dark chocolate dutch processed cocoa powder

12.25 oz all-purpose flour

1 1/4 cup caster sugar

1 1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp of espresso powder

3/4 tsp salt

2 large eggs

3/4 cup warm water

3/4 cup buttermilk

3 tbsp vegetable oil

1 tsp pure vanilla extract

1. Stir together cocoa and espresso powders, flour, sugar, baking soda, baking powder, and salt into a large bowl. 
2. Add eggs, warm water, buttermilk, oil, and vanilla, and mix only until combined with a wooden spoon.

Fill to about 2/3 full. Bake for about 15 minutes or until tester comes out clean. Set aside to cool.

Irish Cream and Chocolate Kahlua Swirled Buttercream

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 tsp salt
1 tsp vanilla bean paste
1 1/2 tbsp St. Brendan's Irish cream
4 tbsp dutch processed cocoa powder
1 1/2 tbsp Kahlua Liqueur
Whipping cream to taste

1. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter, salt, and vanilla. Mix well.
2. Add powdered sugar 1 cup at a time alternating with a small amount of cream.
3. Divide butter mixture. Add Irish cream to one bowl. Add more cream or powdered sugar to achieve desired consistency.
4. To the other, add cocoa and Kahlua. Add more liqueur or powdered sugar to achieve desired consistency.

Fill pastry bag with both and frost cupcakes. Add sprinkles if desired.




For birthday cupcakes, I like to dress them up a bit. This Christmas, my husband got me these adorable cupcake boxes. Shown on the left.

Isn't it just precious?!! So cute. Not exactly, a manly dressed cupcake. But I couldn't resist.